With summer in full swing, I’m enjoying those refreshing dessert’s that just scream “Staycation!” Something cool, tangy, and light because who wants to eat a hot & heavy dessert after a long day playing in the sun? It seems like every second night we are eating some type of treat, mainly as an incentive for our kids to finish their dinner (A constant battle in our home). I had some key limes kicking around from making Mojitos (another of my favorite summer treats) and decided to find a recipe that would use them up. And when you think of key limes, what comes to mind?
Key Lime Pie!
This heavenly recipe can be found in the Duchess Bake Shop recipe book as well as in their bakery. It is sweet, zingy and super easy to whip up with only 6 ingredients and is also easy enough to let your little ones help out!
1 ¼ cups Graham Crumbs
3 Tbsp Sugar
1/ 2 cup Unsalted Butter
2 Large Egg Yolks
1 Tbsp Firmly Packed Lime Zest ( approx 4 limes or 1lb of key limes)
300ml (1 ¼ cups) Sweetened Condensed Milk
½ cup Fresh Lime Juice ( Approx 4 limes or 1lb key limes)
You will need 4 x4 inch tart or pastry rings, 1- 1 ½ inches high. You can also use mini tart shells ( which is what I use) or an 8-inch pie plate, you will also need a baking sheet.
Preheat your oven to 300 degree’s and line a baking sheet with parchment paper and arrange the tart rings on it.
- In a bowl, combine the graham crumbs, sugar, and butter. Stir until the graham crumbs are moist and stick together lightly when clumped.
- Place about ½ cup of the crumb mixture into one of the rings. Gently press the crumbs up the sides of the rings then fill in the bottom with crumbs and repeat. If using a pie plate, lightly butter the plate and press the crumbs evenly along the bottom and sides.
- Bake the tart shells for 12 minutes ( 14 if using a pie plate). Remove from the oven and increase the oven’s temperature to 325 degrees.
- To make the filling, whisk together the egg yolks, lime zest and condensed milk in a bowl until smooth. Slowly pour ( not dump it all in like I did) in the lime juice and whisk again until smooth.
- Using a large spoon, fill the baked tart shells until level with the top.
- Bake the tarts for 10 minutes ( 18 if using a pie plate). Allow them to cool for 10 minutes before gently removing the tart rings. Refrigerate for at least 2 hours until fully chilled. Serve.
Tip: I’ve made this recipe with both key limes and limes. I didn’t find much of a difference taste wise but key limes are a pain to zest and juice so I suggest using regular limes for this recipe.
Storage: Key lime tarts will keep in the fridge for up to four days.
These tarts are the perfect amount of cool, sweet, and zing and are also preschooler approved! I personally like making small tarts so that everyone has their own. They are great to make year around whether it be a hot summer day or in the winter when the snow and cold are getting me down (oh god I don’t even want to think about it).
Enjoy your summer dessert and don’t forget to visit Duchess Bake Shop at 10718-124 St for a wonderful afternoon treat or to pick up their amazing recipe book for lots more delicious and easy to understand baking ideas.
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Can’t wait to try this key lime pie
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